Cooking without Fire Dates and Goji berry Healthy Ball

Healthy Bite
To maintain normal and good health, body needs iron content.

Goji berries are very rich in Iron, Strengthens Bone and improve eyesight

April   MFB Challenge -  10.04.2019

Every Month we are posting MFB - Event ( Muslim food Blogger )- Hosted by Rafeeda (ThebigSweetTooth)   This month i am posting Healthy bite, fireless cooking Dates and Goji berry Healthy Ball.


Fire less cooking

Goji berries are very rich in Iron, Strengthens Bone and improve eyesight.
Dates has iron and other nutrients, which give lot of energy to the body.

Ingredients

• Ripe date - 3 nos big size
• white seasame seeds - 2 tbspn
• Roasted peanut - 2 tbspn
• sunflower seed - 1 tbspn
• Goji berries - 2 tspn
• dry coconut - 3 tbspn

Remove the seed from dates, crush the peanuts, and add ingredients in a plate mix it well and prepare small balls.Very healthy bar .  When we are hungry we can eat this ball and very useful when travelling.

Mini Paneer palak balls Sandwich

We can prepare this healthy palak balls  with long bun sandwich are  very good and healthy Breakfast for dinner,travel recipe and lunch box recipes.

Ingredients

Mini Paneer palak balls Sandwich

Chopped palak – 2 cup

Green chilli – 2 nos

Coriander leaves – hand full of

Onion – 1 no

Paneer – 100gram

Grated ginger – 1 tsbpn

Basan (kadalaimaavu) ¼ cup

Bread crumbs – 2 tsbspn

Garam masalas – powder ½ tspn

Salt – to taste

Oil – fry frying

For arranging bun sandwich

Butter fried Long bun

Tomato ketchup

Carrot cut in to round shape

Lettuce leaves

Method

In a bowl add , add washed and mashed paneer ,chopped palak,ginger , chopped onion, chopped green chilli, basan, bread crumbs and garam masalas and mix it well .

Prepare equal shaped mini balls ( gooseberry size).

Heat oil the oil in the pan deep fry all the mini balls golden brown.

Apply tomato ketchup in a bun and place the  lettuce on it side by side arrange the  carrot and place three or four fried mini palak balls on oit. Repeat the same for the rest of  sandwiches.

Healthy and power packed "mini palak paneer balls:" sandwiches are ready to serve.

Tag: Green Recipes,Travel Recipes,Dinner Recipes,Breakfast Recipes.

Mutton Cutlet with Pomegranate

         

Mutton Cutlet with Pomegranate

Mutton Cutlet is very good  evening time snacks, and street food.

We can prepare fish cutlet, veg cutlet , prawn cutlet is perfect to serve at any occasion. It is a quick and easy recipe an you can easily prepare at home for our side dish,party.    

  Key Iron Ingredients : Mutton kheema , Pomegranate

Preparation time : 20 minutes (one hour fridge timing)

cooking time : 20 minutes

serves : 4

Ingredients

cook kheema separately

mutton kheema - 150 gram

ginger Garlic paste – ½ tspn

salt – 1/2 tspn

pepper pwd – ¼ tspn

chili powder – ½ tspn

(Mix all the below ingredients with cooked mutton kheema)

boiled potato – 1 no (big) 150 gram

boiled carrot – 2 inch size

chopped onion – 1 nos

chopped green chilli – 1 nos

garam masala wd – ½ tspn

pepper pwd – ½ tspn

coardely ground coriander

pomegranate – 1 tbspn

coriander leaves – handfull of

bread crumps – 1 tbspn

salt – to taste

for coating

crumps pwd – requieed qty ( ¾ cup)

corn flour pwd – 1 tbspn

       for dipping

       egg white only – 2 nos

Method

1.  Clean and wash the kheema drain the water completely , add pepper pwd, chilli powder, gg paste, and salt mix well and for 10 minutes.cook it well and keep it aside
2.  In a bowl add , cooked kheema, , boiled potato, boiled carrot mash and mix well
3. Add chopped onions, green chillis, salt, pepper pwd, garam masala pwd, pomegranate,bread crumps, mix well and make equal size, playable ball.
4. In a bowl beat the egg until it turns in to fluffy texture. 5. In a plate mix corn flour and bread crumps.
5.  Now dip the prepared cutlet balls, dip it in the beaten egg and coat well with bread cramps and corn flour mix, press it lightly and arrange it in a plate

         Keep it in the fridge for 1 hour (or fry immediately) and In a tawa add oil and shallow fry all the cutlets.          Cutlet is now ready to serve with mint chutney or ketchup

My Tip:

Note: (We can store this in a freezer, and when required, defrost it and fry either deep fry or shallow fry.)

 Linking to   #livogenironchef the Iron Chef contest on IndiBlogger. 

Palak Kuzipaniyaram

Palak Kuzipaniyaram - Iron Recipe

Kuzipaniyaram is chetinad cousin here  i preapared with palak.  

Preparation Time - 15 min

cooking time : 20 min

Serves : 3

Ingredients

1. Idly batter – 1 cup
2. Palak leaves – half bunch  ( wash and chopped)
3. Cashew nut – 6 nos
4. Chopped Onion – 1 no
5. Chopped Green chilli – 1 no
6. Curry leaves – few
7. Grated coconut – 2 tbspn
8. Oil – required qty
9. Salt – to taste

 Method

1. Roast the cashew in one tbspn oil  add onion, green chilli and curry leaves and cook for 5 minutes
2. Add chopped palak, grated coconut and add salt
3. Sauté well until the raw smell disappears
4. Now add this to the ily batter and mix well
5. Heat paniyaram pan and spread oil pour the batter mixture to it cook on low flame and check regularly both sides not to burn
6. Cook well and remove from the pan
7. Yummy palak kuzipaniyaram is ready to serve with any type of chutney.

Linking to   #livogenironchef the Iron Chef contest on IndiBlogger. 

Tag: Travel Recipes,Traditional Recipes, Palak recipes, Iron Recipes,Kuzupaniyaram,

Red Spinach Beet Spring Roll

Red Spinach Beet Spring Roll - Iron


Preparation time : 25 minutes
cooking time : 30 min

Spring rolls are a large variety of filled, rolled appetizers, it’s Chinese and Vietnams popular starter recipe. Beetroot is a Cancer Cure Veggie and it's cures constipation problem, intake of beetroot it will increase your hemoglobin level.
I always prepared homemade spring roll for packing my son’s lunch box.

Ingredients

Red Spinach – ½ Chopped

Beetroot – ½ cup grated

Sping onion – ½ cup hopped

Carrot – ½ cup grated

White pepper pwd – ½ tspn

Black pepper pwd- ¼ tspn

Salt – to taste or ( ½ tspn)

Sweet soy sauce -  1 tspn

Chilli tomato ketcup – 1 tpsn

Lemon juice – ½ tpsn

Garlic butter – 1tpsn

Olive oil – 1 tspn

For the dough

Maida (Plain Flour) –  1 cup

Ghee– 1 tspn

Sugar– ½ tspn

Salt– ½

Water – ½ cup (required qty)

Oil – for frying

Heat a non stick pan add olive oil and garlic butter  

Add spring onion, red spinach, beetroot, carrot one by one stir well and cook for 5 minutes.

Add sweet soy sauce, , white pepper,black pepper pwd,lemon juice, chilli tomato ketchup, salt mix well and cook for 3 minutes remove from the heat and cool.

In another wide bowl, mix the Maida , sugar, ghee and salt.

Prepare a soft dough with those ingredients.

Make small lemon size balls and roll it in atta , as needed.

Make a the balls in to a flat Small rotis ( like puris) .

Place the flattened dough Keep 1 heaped teaspoon

Spread the prepared filling. Close two sides and roll it like cylinder shape.

It’s not closed properly seal it with maida paste.

 Heat oil in pan keep the fire in Medium flame deep fry the all Spring Rolls. Cut into bite size pieces.

Serve it hot with ketchup or any chutney..

 It is a great Party Starter/ breakfast/dinner/and lunch box food for Kids and adults too.

This is my entry for  #livogenironchef the Iron Chef contest on IndiBlogger. 

Dill Leaves Falafel Sandwich with Kuboos and Samoon

This recipe was  published in Kungumam thozi ((குங்குமம் தோழி) Ramadan Special 30 vegetarian Recipes on 15.06.2016 issue

Dill Leaves Falafel Sandwich

Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The fritters are now found around the world as a replacement for meat and as a form of street food.
I am regularly preparing various ways like indian falafel,falafel, dil leaves falafel. It is my family's favourite.

For Falafel

INGREDIENTS:

Dill leaves – 1 bunch

White channa – 200 gms

Garlic – 3 nos

Cumin seeds – 1 tbspn

White sesame seeds – 11/2  +11/2 tbspn(roasted)

Baking powder – 1 pinch

Onion  - 1 no chopped

Green chilli – 1 big

Salt to taste

Oil – for deep fry

METHOD:

Soak the channa whole night, wash and chop the dil leaves finely,

Roast the cumin seeds separately.

In a mixie jar put the soaked channa, garlic, onion, dil leaves, salt, baking powder, green chilli, roasted cumin seeds, half of the roasted white sesame seeds then grind coarsely for 3/4^th done.

In that grinded paste add the balance sesame seeds and mix it, make small balls from the mixture, make a plum size ball and gently press them and deep fry in hot oil until nice golden brown.

The crispy Dill leaves Falafel ready.

Dipping Sauce

mayonnaise - 3 tbspn

garlic - 1 pod

curd - 1 tbspn

olive oil 2 tspn

Blend everything in a blender.

For sandwich

need readymade kuboos or long bun (samoon)

cheese slices

lettuce

carrot and cucumber cut into match stick size

Serving suggestion

Take a bun or kuboos spread the dipping sauce on it. Arrange it into a sandwich form.

Enjoy homemade healthy Greene falafil sandwich

Poricha Kari - Mutton Dry Fry - 403

Poricha Kari is ( Dry mutton fry) very good side dish for dal with plain rice and paratta,chapathi, roti, nan.

Traditional Muslim Home Recipe very easy to prepare.

Porisa Kari - Muton Dry Fry

Ingredients

mutton - 1/2 kg

red chilli powder - 1 tbspn (Aachi Red chilli pwd or home made fresh chilli powder)

ginger garlic paste - 1 tbspn

tomato - 1 no

salt - to taste

lemon - 1 tbspn

coriander leaves

cinnamon stick - half inch

oil - 3 tspn

Method

Wash the mutton and strain water completely.

in a bowl add mutton chopped tomato, gg paste, salt,red chilli powder,salt mix well marinate for 5 to 10 minutes.

Transfer the mutton into pressure cooker close the lid and leave 4 to 6 vessel.

After pressure release boil the mutton until mutton absorbs all the water .

In separate pan heat oil add cinnamon stick and add cooked mutton and roast it nicely.

Finally sprinkle the lemon juice and coriander leaves mix well.

Transfer the mutton fry into serving plate.

We can roll it with Bread, chappathi or eat it with rice and dal. This is the perfect dish which can be packed while travelling or as lunch for children's.

Even bachelors also can cook it easily

Recipe : 403

Corn Peas Money Bag/Wontons/Potli

Kids  hate vegetable, so we can hide and give through this type of snacks.

 

Corn Peas Money Bag/wontons/Potli 

Ingredients

For Dough

Maida – 200 gram

Salt – ¼ tspn

Sugar – ½ tspn

Hot water – ¼ glass

Oil or butter  – 1 tspn

For filling

Sweet Corn (Frozen) – 100 gram

Green Peas – 50 gram

Cabbage ( grated) – ¼ cup

Carrot grated – 1 tspn

Chopped Capsicum – 2 tspn

Chopped green chilli – 1no

Chopped Onion – 1 tbspn

Chopped garlic – 2 pod

Salt – to taste

Oil – 2 tspn

Coarsely grounded black pepper – ½ tspn

Lemon juice – ½ tspn

Sugar – 2 pinches

Oil – for frying

Method

1.    In another wide bowl, mix the Atta,sugar, oil and salt.

2.    Prepare a soft dough with those ingredients.

3.    Make small lemon size balls and roll it in atta, as needed.

4.    Make a the balls in to a flat rotis (like puris) .

5.    In a non stick pan add oil and add onion and garlic and sauté for 2 min.

6.  Add Corn and peas saute for 1 min,   Add cabbage, carrot and capsicum , sauté for 1 min.

7.    Add salt and sprinkle little water and cook about 2 min

8.    Finally add sugar, pepper pwd and lemon juice salt mix well and remove from the heat and allow it to cool.

10. Place the flattened dough Keep 1 heaped teaspoon of the

11. Prepared cabbage filling in the center.

12. Close it gently like modak shape like a money bag and keep aside.

13. Heat oil in a pan keep the fire in Medium flame deep fry the all money bags.

Note: This is very interesting recipe, kids will love the shape,In olden days Grannies use  the moneybags to  keep the money. money bags symbolise wealthy, whereas this corn peas moneybag symbolise healthy.

we  can also  use mutton or  chicken filling instead of veggie.

if there is any  fear in closing the bag  you  can  use  spring onion   to tie up this bag.

Sending to Indusladies event - Kids Lunch Box Recipe